Carrot Horseradish Casserole

Name: Carrot Horseradish Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 lbs young fresh baby carrots (or regular fresh carrots peeled and sliced); 2 cups mayonnaise; 1 medium diced onion; 1 (6 ounce) bottle prepared horseradish (2 tablespoons or up to the entire bottle to taste); 1/4 teaspoon fresh ground black pepper (or to taste); Ritz cracker crumbs (about 20-25 crackers); 1/4 cup butter, melted

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 7

Cost: $0.82 /serving

Author : CookingLuv

potluck less 60 mins oven

Ingredients

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2 lbs young fresh baby carrots (or regular fresh carrots peeled and sliced)2 cups mayonnaise1 medium diced onion1 (6 ounce) bottle prepared horseradish (2 tablespoons or up to the entire bottle to taste)1/4 teaspoon fresh ground black pepper (or to taste)Ritz cracker crumbs (about 20-25 crackers)1/4 cup butter, melted

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Instructions

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Boil carrots in water until just tender reserving cooking liquid. Mix mayonnaise, chopped onion, 2 tablespoons horseradish or up to the entire bottle to taste (we use the entire bottle), fresh ground black pepper (to taste) and a bit (about a half cup) of the carrot cooking liquid to make a sauce. Fold cooked carrots into sauce and pour into baking dish sprayed with non-stick spray. Combine crushed crackers with melted butter to make topping. Sprinkle topping onto casserole and bake uncovered in 350 degree oven for about 30-45 minutes or until bubbley and golden brown.